Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper.

Place whole apples in a baking dish and bake in oven for 30 minutes. Let cool.

Once apples are cool, peel and remove core and seeds. In a bowl mash apples with a fork, add cherries, nuts, sugar and cinnamon. Stir well, the mixture should have the consistency of a thick paste so that it will not leak. Add more crushed nuts if the mixture is too wet.

Lay 1 sheet of phyllo on lined pan. Brush with butter and continue layering and brushing remaining phyllo.

Spread filling on phyllo, being sure to leave a ½-inch border. Place the filling onto the layered pastry about 6 cm off its edge along the length of the pastry. Roll phyllo, starting on the long side, to enclose filling. Tuck seam under.

Brush top with remaining butter. Bake at 350°F/180°C for 20 minutes or until golden brown.

Let cool a bit before serving. It is best to serve warm, but it can be made ahead and kept in an airtight container in the fridge for a few days.

Garnish with powdered sugar, cinnamon, or cherries.